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Lemon Ricotta Cookies

Servings: 8-10 dozen
I make these cookies several times a year, using Meyer lemons which taste the best, but any lemon will work just great. My 2 year old grandaughter just loves these. She cannot get enough of them when she visits.

1 cup (2 sticks/8 oz./226g) unsalted butter, softened
2 cups granulated sugar
3 eggs
1 carton (15 ounces) ricotta cheese
1 tablespoon vanilla extract
1 teaspoon lemon extract
1/4 cup lemon juice
Zest of 3-4 lemons, approximately 1/4 cup to 1/2 cup
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

1. In a mixing bowl, cream butter for 5 minutes, then add sugar. Cream the butter and sugar for an additional 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in ricotta cheese, mix well, add vanilla, lemon extract, lemon juice and zest and mix well. Combine flour, salt and baking soda: gradually add to the creamed mixture.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F/180 degrees C for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

3. If desired, take 1/4 to 1/2 cup of lemon juice, add same amount of sugar and cook on stove top until dissolved and brush on warm cookies.

Makes 8 – 10 dozen cookies depending on size, the smaller the cookie the better they test.

Source: Cheryl Ortega
Submitted By: Cheryl Ortega
Date: January 26, 2010